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  • T.O.H. Daily Recipe - 400

    From Dave Drum@1:18/200 to All on Sun Mar 17 11:57:31 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Crispy Baked Chicken Thighs
    Categories: Poultry, Herbs
    Yield: 6 servings

    6 Bone-in chicken thighs
    2 tb Olive oil
    2 ts Garlic powder
    2 ts Minced fresh thyme
    +=OR=+
    3/4 ts Dried thyme
    1 ts Sea salt
    1 ts Paprika
    1 ts Pepper

    Set oven @ 425ºF/218ºC.

    Pat chicken dry with paper towels. Place chicken in
    15x10x1-in. baking pan; drizzle with oil. Combine
    remaining ingredients; rub over chicken.

    Bake, uncovered, until a thermometer reads 170°-175°,
    25-30 minutes. Sprinkle with additional fresh thyme, if
    desired.

    Michelle Miller, Bend, Oregon

    Makes: 6 servings

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Dave Drum@1:3634/12 to All on Sun Mar 24 16:39:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Herb-Crusted Pork Loin
    Categories: Pork, Herbs, Cheese, Wine, Breads
    Yield: 10 servings

    1 ts Ground mustard
    1 ts Lemon-herb seasoning
    1 ts Salt
    1/2 ts Pepper
    4 lb Bone-in pork loin roast
    2 tb + 1/4 c olive oil; divided
    1 tb Dijon mustard
    1 1/2 c Soft bread crumbs
    1/2 c Grated Parmesan cheese
    1/4 c Minced fresh basil
    +=OR=+
    4 ts Dried basil
    2 ts Minced fresh thyme
    2 ts Minced fresh rosemary
    2 cl Garlic; minced
    1 c White wine or chicken broth

    In a small bowl, combine the ground mustard, herb
    seasoning, salt and pepper; rub over roast. In a large
    skillet, brown roast in 2 tablespoons oil. Place roast
    fat side up on a rack in a shallow roasting pan. Brush
    top with Dijon mustard. Combine the bread crumbs,
    cheese, basil, thyme, rosemary, garlic and remaining
    oil; press onto roast.

    Bake, uncovered, @ 350ºF/175ºC for 1 1/2 to 1 3/4 hours.
    Place on a warm serving platter. Let meat stand for 15
    minutes before slicing.

    Stir wine into roasting pan, scraping to loosen browned
    bits. Pour into a small saucepan. Bring to a boil over
    medium-high heat; cook until reduced by half. Serve with
    roast.

    Lindsay D. Mattison, Toad Squat, Arkansas

    Makes: 10 servings

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

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